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Mediterranean Stuffed Bell Peppers

Barbecue.Master's picture
Ingredients
  Red bell pepper 1
  Green bell pepper 1
  Yellow bell pepper 1
  Orange bell pepper 1
  Olive oil 6 Tablespoon
  Red onion 1 Small, sliced
  Eggplant 1 Small, roughly chopped
  Button mushrooms 1 1⁄2 Cup (24 tbs), wiped
  Cherry tomatoes 1 Cup (16 tbs), halved
  Mushroom ketchup/Soy sauce 3 Drop
  Basil 1⁄4 Cup (4 tbs), torn into pieces (A Handful)
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Basil sprigs 2 (To Garnish)
  Lemon wedges 4 (To Serve)
Directions

GETTING READY
1. Cut bell peppers in half crosswise, deseed and remove piths.
2. Drizzle with olive oil and sprinkle salt and pepper.

MAKING
3. In a skillet, heat remaining olive oil.
4. Add the onion, eggplant, and mushrooms, and sauté the vegetables for 3-4 minutes, until limp.
5. Tip the vegetables into a large mixing bowl.
6. Add the remaining ingredients for the filling and mix thoroughly.
7. Stuff the bell peppers with this filling.
8. Wrap the peppers in foil

FINALIZING
9. Place the foil wrapped peppers over the barbecue and grill them for about 15-20 minutes, turning occasionally.

SERVING
10. Unwrap peppers and garnish them with sprigs of fresh basil.
11. Serve in the foil warm, with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Barbecue
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pepper
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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